Please recommend a good brand of high end cookware
Joined: Jun 2006
Posts: 29,085
Total Cats: 375
From: Republic of Dallas
Sometimes they bend and they become round on the bottom, but you can straighten them with a deadblow; my Calphalon pans did this. The "bad warping" is when the top or bottom layer of metal warps which you can usually hear audibly. I usually do the "catastrophic warp" to extended stay hotel pans, so I started traveling with a fry pan, lol.
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Junior Member
Joined: Apr 2009
Posts: 335
Total Cats: 5
From: TX
If you're cooking over high heat, yes. I own one little non-stick pan that's perfect for 2 fried eggs. It's a Lincoln Wear-Ever. Best egg pan I've ever owned. As for all my other stuff, I went to Ace Mart (restaurant supply) and got a deal on an open-box set of Lincoln Optio pans. It's built just like Revere Ware, with a solid, thick, bottom to heat evenly, and quality stainless everywhere else. Everything is oven-safe. I've beat the **** out of it, but it still cleans up and looks brand new. I can deglaze it on the stove and make my life real easy without worrying about warping anything.
Maybe buying a set is ghey, but I use everything I bought:
Giant stew pot (squirrel stew)
Large stew pot (hobo beans)
Sautee pan (squirrel gravy)
Medium sauce pan (possum soup)
Small sauce pan (squirrel demi glaze)
Maybe buying a set is ghey, but I use everything I bought:
Giant stew pot (squirrel stew)
Large stew pot (hobo beans)
Sautee pan (squirrel gravy)
Medium sauce pan (possum soup)
Small sauce pan (squirrel demi glaze)
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Joined: Jun 2005
Posts: 19,338
Total Cats: 574
From: Fake Virginia
largely debunked.
also teflon is biocompatible... meaning the medical industry puts it inside humans and sews them up.
cured teflon and the like are pretty inert and don't become toxic until they get over 500 degrees.
plus, if you need that kind of heat, you're not cooking something that's going to stick anyway. do your bacon, shallow frying, and searing in cast iron. we all need more iron in our diet.
also teflon is biocompatible... meaning the medical industry puts it inside humans and sews them up.
cured teflon and the like are pretty inert and don't become toxic until they get over 500 degrees.
plus, if you need that kind of heat, you're not cooking something that's going to stick anyway. do your bacon, shallow frying, and searing in cast iron. we all need more iron in our diet.
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Thread Starter
Elite Member
iTrader: (2)
Joined: Jan 2007
Posts: 8,682
Total Cats: 130
From: Los Angeles, CA
I'm going to buy it just so i can cook in my skank pan.
All-Clad is the Ferrari of cookware. Much like how I hated Ferrari until I rode in one, I now love All-Clad after using it. I bought up everything I could when the restaurant closed in which I sold wine (40 pieces of All-Clad, lol). I learned a lot about cooking when I cooked on Sundays because I wanted to learn. BTW, All-Clad has a "no questions asked" lifetime warranty too. I've used it on my 10" pan that warped about 3-years of industrial kitchen service.
All you really need to spend money on is what you use most, and get "stainless steel" pans, don't waste money on copper core or non-stick. You want 3-rivet handles, two rivet handles will walk loose over time (does not apply to All-Clad). You also want all metal, no rubber or wood handles, those will crack, expand, and suck at life.
I recommend you get things in series, and I based this upon how often I use each pan.
Round one:
12" fry pan w/lid
2qt sauce pan w/lid
Round 2:
8" fry pan
12" Saucier
Round 3:
another 12" fry pan
large Wok
stock pot
At a bare minimum, get the stuff for "round 1" because I use those pans every day. If you can get on Ebay or something and find a really old, pre-1995 set of used Calphalon pans, I recommend them. Do not buy any non-stick crap, every seasoned pan is "non-stick". Get a pan that you can use metal utinsils on, none of this ***** "oh my god the surface, don't scrub them!!!" Pans are tools, they should be cleaned with scouring pads and should see metal utensils.
Try the local restaurant supply store, I buy 99.99999% of my kitchen stuff there.
Polished pans are for table service, not for the kitchen.
All you really need to spend money on is what you use most, and get "stainless steel" pans, don't waste money on copper core or non-stick. You want 3-rivet handles, two rivet handles will walk loose over time (does not apply to All-Clad). You also want all metal, no rubber or wood handles, those will crack, expand, and suck at life.
I recommend you get things in series, and I based this upon how often I use each pan.
Round one:
12" fry pan w/lid
2qt sauce pan w/lid
Round 2:
8" fry pan
12" Saucier
Round 3:
another 12" fry pan
large Wok
stock pot
At a bare minimum, get the stuff for "round 1" because I use those pans every day. If you can get on Ebay or something and find a really old, pre-1995 set of used Calphalon pans, I recommend them. Do not buy any non-stick crap, every seasoned pan is "non-stick". Get a pan that you can use metal utinsils on, none of this ***** "oh my god the surface, don't scrub them!!!" Pans are tools, they should be cleaned with scouring pads and should see metal utensils.
Try the local restaurant supply store, I buy 99.99999% of my kitchen stuff there.
Polished pans are for table service, not for the kitchen.
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Junior Member
Joined: Jun 2010
Posts: 153
Total Cats: 3
From: Mid-Atlantic
Everyone beat me to it. If you wait a while macy's has insane deals on single pans. Don't buy a set. You'll be stuck with a bunch of **** you don't need. Also if you have a sur la table by you say you're a line cook at whatever restaurant and they'll give you 15% off. But their prices aren't great except for the lower end japanese steel knives. You'll break about even with online retailers in that department.
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Joined: Jun 2005
Posts: 19,338
Total Cats: 574
From: Fake Virginia
macys
amazon
williams sonoma
those are your best bets in non-cheapest order.
OH ALSO: for 2 or 3 qt sauce pans...
Saucier > straight sides.
THIS:
NOT THIS:
amazon
williams sonoma
those are your best bets in non-cheapest order.
OH ALSO: for 2 or 3 qt sauce pans...
Saucier > straight sides.
THIS:
NOT THIS:
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Joined: Jun 2006
Posts: 29,085
Total Cats: 375
From: Republic of Dallas
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Amazon tracks everything you browse when you're signed in. What's great is when you get up to take a **** and your wife picks up the laptop and starts browsing for all manner of household bullshit you're not interested in, and amazon emails you about it for a couple of weeks. I just changed my preferences to stop their marketing emails. They never seemed to offer any great deals anyway, so there's no point in receiving their nags to spend more of my money.
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